Peppermint Meltaway Cookies

So last week, I made a delicious, tender pot roast with lots of thick, savory gravy. And getting my kids to eat it was like pulling teeth. And then the next night, I used the roast beef and the gravy to make a hearty, homey soup with fresh green beans and mushrooms and caramelized onions and garlic and herbs. And it was awesome, I’m not gonna lie. And I kid you not, my children thought I was trying to poison them.

So the night after that, when there was still some of the soup left over, my husband and I ate it. And I made my kids ramen with a side of clementines (you know, to ensure they don’t get scurvy or anything) and everyone was happy.

So keep that story in mind when I tell you that my kids think these are grown-up cookies. They weren’t super keen on them. And it’s true, these aren’t overly sweet and they’re light and delicate and, as you guys remember, I have a lustful relationship with cream cheese frosting, which they think is Satan’s frosting. So hey, if my kids don’t want ’em, that’s just more for me. And my friends. But really, me.

I’ve made meltaway cookies before and failed miserably. You know how baking is a science? It’s really true with meltaway cookies. You have to follow the directions. If you email us and tell us that your cookies were horrible and disgusting and that you totally followed the recipe EXACTLY except that you didn’t lightly spoon the flour and that you didn’t line the baking sheets and that you didn’t chill the dough, I’ll be sad.

You’re going to need corn starch, all-purpose flour, peppermint extract, and softened, unsalted butter (no substitutions; I’m a fan of salt and I’m also a fan of salted butter, but these cookies are too delicate for salted butter…it takes away from the overall flavor).

In a medium mixing bowl, combine the butter and powdered sugar…and cream them until light and fluffy. Beat in peppermint extract.

In a separate bowl, combine flour and cornstarch; gradually add to creamed mixture and mix well. The dough will be very soft.

Refrigerate for at least one hour.

When the dough has chilled, preheat oven to 350. Line baking sheets with parchment paper. Using a 1 1/2 teaspoon measuring spoon or cookie scoop, shape the chilled dough into 1″ balls. Place 2 inches apart on the prepared baking sheets.

Bake at 350° for 10-12 minutes or until the cookies are turning light brown around the edges.

Allow to cool for 5 minutes on the pan and then transfer to a wire cooling rack.

Now…about the frostings. I love me some tangy cream cheese frosting, but other people prefer a milder, more buttercreamy cream cheese frosting like in this carrot cake. They are also delicious with this glace icing spooned on top (don’t try to dip the cookies–they’ll just crumble and so will your soul).

Whatever you do, when you’re done, be sure to sprinkle them with crushed candy canes (remember that meat mallet you got for your wedding that you almost never use? Yeah, it’s awesome at smashing candy canes.) These are actually better and meltaway-ier (it’s a word, I swear) the next day. Go figure. This recipe makes about 40 cookies.

Frost with desired icing and then sprinkle with crushed candy canes. Makes about 40 cookies.

P.S. Don’t forget that today is the last day of the mega giveaway! If you haven’t entered, go do it! 🙂

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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. You made your pot roast dishes sound delish. I expect to be seeing those recipes soon…?

  2. Well ====== I did follow your instructions to the ‘T’ – but am not happy (yet at least) with the result. Perhaps I just like more flavor in a cookie, but these don’t have it, and they were rather chalky on my tongue. Seems like they need to be a bit ‘less’ crumbly, also. Hopefully, by the time tomorrow rolls around, they will have solidified enough that I can pick one up without it crumbling in my hand.

    I do like, and appreciate, most of your recipes, though, and thanks for the time you take to share with all of us! I must admit, I am more of an ‘oatmeal’ type of cookie lover — I like CRISP and durable!

  3. I adore these cookies! I make a similar version from the Land o’Lakes website but with a peppermint frosting. The thing I love about meltaways is they taste just as good a few days (if not better) after you make them so they’re perfect for holiday baking. And they are so dang cute!

  4. These look so yummy! I don’t dare try them though, because I’d have to use a gluten-free flour, and it doesn’t sound like they’d cooperate with that very well. Someone should eat a few for me. 🙂

  5. I noticed in the picture with cookies cooling that there is one spot with just crumbs! What’s that all about??!! I guess of course, you had to see if they were worth eating. I’m going to a cookie exchange next week and these sound perfect. Thanks for the recipe!

  6. I want your pot roast recipe!! And your pot roast soup recipe! 🙂 And these cookies look so good! I want some right now!

  7. My, oh my! What is about you guys that make me go crazy until I create all the yumminess that you describe? I can almost taste them. I promise I’ll follow each instruction to the letter! I’ll use salted butter, not refrigerate and dip the cookies into a glace. 🙂 Thanks so much!!

  8. Tell me more about this stew. When I open my fridge I have leftover roast, mushrooms and green beans staring at me… it’s like fate…

  9. Omgsh that first paragraph SO describes my life lately. I make something delicious (usually a recipe from your site) and if there is the slightest veggie peeking out, my kids think its pure poison! You have no idea how happy I was to see that you too feed your kiddos Ramen when the time calls. I always feel so so guilty for feeding my kids such an unhealthy dish but get sucked in of the quickness it offers in desperate times. I truly am excited to make these cookies although I must say Im probably more excited to know that a delicious food genius, such as yourself, also opts for Ramen at times. 😉

  10. Hello wonderful Our Best Bites!
    Please help me…..
    Do you think after I indent these cookies, I could posibly just stick a “Candy Cane or Mint truffle” Hershey Kiss on them?

  11. I made cookies with crushed peppermint candies once. Those suckers are NOT easy to smash. Picture a grown woman of generous proportions jumping up and down in boots on a Ziploc bag on her kitchen floor filled with round little peppermints. Fast forward to same woman picking up said bag of peppermints, flabergasted with the minimal results from her attempts to crush the Stupid Peppermints (as she now calls them).

    Fast forward to the same woman with cartoon light bulb over her head as she figures out that using plain ol’ candy canes (Yes, even the cheapies from the Dollar Store) in the food processor yields lovely results with minimal fuss and absolutely no jumping up and down in the kitchen.

    I’m just saying…..

    1. Not your Pampered Chef chopper though. I used mine a couple of years ago for candy canes, and it dented the metal! Candy canes are tough!

  12. Ohhhhh, thank you, thank you from a fellow cream cheese frosting sinner! 😉 I normally don’t like peppermint flavored things, but these sound yummy. I might have to melt some chocolate and lightly drizzle some of my cookies with that, before frosting.

  13. I am going to make your peppermint rice krispie treats and have been looking for crushed peppermint candy sold in bags, but have found nothing of the sort. Would have been good for this cookie too, but apparently it has gone out of style, if candy can do that. 🙁

  14. I made a similar cookie for our cookie exchange. In this recipe you indented them with a measuring spoon as soon as they came out of the oven so you had a little valley to put your frosting. However when I did this it caused them to crack but it did help the icing stay on. My recipe didn’t use cornstarch so maybe will try again for Christmas goodies and use this one.

  15. I love that your cornstarch container is all messy and you didn’t take the time to clean it off all pretty for pictures. Keeping it real!!! I like that!

  16. Great minds think a like! I just made these last night! 🙂 I had my fist holiday baking accident and bashed my thumb smashing the mints.

  17. It looks like I just found the perfect dessert to bring to my friend’s Christmas party!

  18. I must be an adult then, because these look very enticing! And I’ll gladly use up some of my 12 lbs of unsalted butter for them.
    And…HAPPY BIRTHDAY TO YOU TODAY!!!! I hope you have the best day ever and that your kids will eat whatever you put in front of them today!

  19. Those sound delish!! I giggled at your Pot Roast/Yummy Soup story, as it sounds like you were also talking about my daughters. However, they are minty monsters, so maybe I can get a “win” with these cookies. 😉

  20. They’re so pretty! And sound delicious. Would a silpat work for lining the pans or is parchment paper really better?

    1. I BET a Silpat would work, but I’m a chicken and just used the parchment… 🙂

  21. Those cookies look amazing! And, I love your pot roast story. Are you going to share those yummy recipes too? I have failed at pot roast so many times! 🙁

    1. If you have failed at pot roast chances are that you didn’t cook it long enough. Long and slow is the only way to go when making pot roast. When the connective tissue separates from the meat you know its done. Make sure you don’t forget to skim the fat off the top because there will be plenty. HTH

  22. Haha. I found my meat mallet in the under-stairs cupboard when I pulled out all the Xmas decorations. Not used since goodness knows when. Guess I have a use for it now!